Spinach with Sauteed Shallots and Goat Cheese

Name: Spinach with Sauteed Shallots and Goat Cheese
Yield: Serves 6 to 8
Ingredients: 3 tablespoons, olive oil; 2 , large shallots, sliced (about 1/2 cup); 2 teaspoons, grated lemon zest from 1 large lemon; 3 bags, fresh spinach (10 ounces each), stemmed, washed thoroughly, and partially dried, with some water left clinging to leaves; , Salt and ground black pepper; 2 ounces, goat cheese, crumbled (about 1/3 cup), at room temperature

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Appears in Cook's Illustrated March/April 2000

SERVES6 to 8

TIME30 minutes

WHY THIS RECIPE WORKS

We investigated blanching, steaming, microwaving, and wilting when developing a great spinach recipe, and we agreed that wilting was the most straightforward method. To wilt the leaves in our spinach recipe, we placed them, still a little d...

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